Oven Roasted Shrimp Over Beet Risotto Recipes

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SHRIMP AND SPRING VEGETABLE RISOTTO



Shrimp and Spring Vegetable Risotto image

Provided by Food Network

Categories     appetizer

Time 1h15m

Number Of Ingredients 14

3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

Steps:

  • In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
  • Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
  • Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

OVEN ROASTED SHRIMP OVER BEET RISOTTO



OVEN ROASTED SHRIMP OVER BEET RISOTTO image

Categories     Shellfish     Roast     Low Fat

Yield Makes 4 servings- can be doubled

Number Of Ingredients 13

Risotto---
4 TBS olive oil
4 cloves garlic- minced
1 cup arborio rice
3 cups chicken broth
3 medium sized beets, shredded
2 TBS butter
1/4 c. grated parmesan cheese
Oven Roasted Shrimp
16 large shrimp, peeled and deveined
2 cloves garlic, minced
salt and pepper to taste
4 TBS olive oil

Steps:

  • Make Risotto First--- Saute garlic in olive oil. Once fragrant and lightly browned, add 1/2 cup rice. Saute until rice is covered by olive oil. In a separate pan, bring chicken broth to a simmer and keep warm. Add 1 cup of broth to rice mixture, than add remaining rice. As rice absorbs the broth, continue to add more broth until all is absorbed--- stir frequently. Once all broth is added, add the diced beets. Cook until heated through, about 10 mins. Add parmesan cheese and butter. Let sit on top of risotto without mixing in. Take risotto off the heat and let sit, covered for about 5 mins. Oven Roasted Shrimp-- Marinate the peeled and deveined shrimp in olive oil, garlic, salt and pepper for about 30-60 mins. Heat oven to 500 degrees F. When risotto is removed from the heat, place the marinated shrimp mixture into the hot oven on a baking sheet. Cook for 5-6 mins, turning once. To serve---- Stir risotto to incorportate the cheese and butter. Place a scoop on each plate. Top with 4 shrimp.

BEET RISOTTO



Beet Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

Steps:

  • Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

ITALIAN SHRIMP AND SCALLOP RISOTTO



Italian Shrimp and Scallop Risotto image

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Provided by tea

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 57m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  • Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g

BEET RISOTTO



Beet Risotto image

I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)

Provided by MA HIKER

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups chicken broth
3 tablespoons extra virgin olive oil
1 1/2 cups arborio rice
2 large red beets, peeled and cut into 1/2 inch cubes
1 small onion, chopped
2 teaspoons garlic, minced
1/2 cup dry red wine
salt and pepper

Steps:

  • Preheat the oven to 425 degrees.
  • In a medium pot, warm the broth over medium heat.
  • In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
  • Stir in the rice to coat with the oil, toast for 2 minutes.
  • Add the beets, onion and garlic and cook until softened, about 5 minutes.
  • Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
  • While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
  • Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

CREAMY BEETROOT RISOTTO



Creamy beetroot risotto image

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 11

500g fresh beetroot
2 tbsp olive oil
knob of butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
handful grated parmesan (or vegetarian alternative)
4 tbsp soured cream
handful chopped dill

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
  • Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
  • Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

BEET RISOTTO WITH ROASTED ASPARAGUS AND RICOTTA SALATA



Beet Risotto with Roasted Asparagus and Ricotta Salata image

Top this beet-reddened rice with some ricotta salata cheese for a flavor bounty.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 ½ cups arborio rice
2 each baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 cloves garlic, finely chopped
½ cup dry red wine if using red beets or dry white wine if using golden beets
1 pinch Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces
½ pound ricotta salata cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
  • While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 tablespoons EVOO, season with salt and pepper and roast for 10 minutes.
  • Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

Nutrition Facts : Calories 691.5 calories, Carbohydrate 82.2 g, Cholesterol 50.1 mg, Fat 29.8 g, Fiber 6.1 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1354.1 mg, Sugar 12.6 g

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